Diluting wort for starters

[brewerTristan]

Suppose you've made a 1.060ish beer and have a bunch of spare wort in the bottom of your kettle, along with trub, hop matter, etc. I've read that some people filter out the clear wort and use this for starters. Trouble is, of course, that 1.060 is way too high a gravity to make a starter with. So could I just dilute it with water before boiling and use it for starters? It seems fairly economical since I usually have at least a gallon I just throw away, otherwise. Also, how long could I store this wort in the fridge for? or freeze it? I don't have the means to can it safely, if refridgerating it and freezing is out, then I'll just use it on the day I collect it.

[DannyW]

Yes, you can do all that. Before I had my canner I would adjust my recipes to have a couple of liters extra at the end of the mash. Those went into loaf pans in the freezer. When they were frozen solid I'd take the brick-o-wort out of the pan and stack it up in a big ziplock bag with the others.

2/3 1.060 wort mixed with 1/3 water will give you 1.040, which is what I use for starters.

[brewerTristan]

Yes, you can do all that. Before I had my canner I would adjust my recipes to have a couple of liters extra at the end of the mash. Those went into loaf pans in the freezer. When they were frozen solid I'd take the brick-o-wort out of the pan and stack it up in a big ziplock bag with the others.

2/3 1.060 wort mixed with 1/3 water will give you 1.040, which is what I use for starters.

Is it okay if I had it in the fridge for a few hours before putting it in the freezer?

[DannyW]

Taste it - if it is sweet then it's OK. If it is vinegar, then don't use it. I bet it is fine.